CCA Stocks, Sauces & Soups Flashcards
6 cards from real CCA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CCA Stocks, Sauces & Soups flashcards as text
Hollandaise sauce is an example of which type of emulsion?
Answer: Semi-permanent emulsion
Hollandaise is a semi-permanent emulsion of butter and egg yolks that can break if not held at the correct temperature.
What is the correct temperature range for holding a finished hollandaise sauce?
Answer: 130–140°F (54–60°C)
Hollandaise must be held between 130–140°F to prevent bacterial growth while avoiding scrambling the egg yolks.
Which thickening agent is made from equal parts fat and flour cooked together?
Answer: Roux
A roux is a cooked mixture of equal parts fat and flour used as a thickening agent for sauces and soups.
What distinguishes a cream soup from a purée soup?
Answer: Cream soups are finished with cream or milk; purée soups are thickened by puréeing starchy vegetables
Cream soups are thickened with a velouté or béchamel base and finished with cream, while purée soups derive their thickness from puréed starchy vegetables.
What is a gastrique?
Answer: A sugar and vinegar reduction used to balance rich or fatty dishes
A gastrique is a sweet-and-sour reduction of caramelized sugar and vinegar used to finish sauces for rich proteins like duck or foie gras.
Which sauce is the derivative of Espagnole made by reducing it with additional stock?
Answer: Demi-glace
Demi-glace is made by combining equal parts Espagnole and brown stock then reducing by half, creating a rich, glossy sauce.